I've said this before (see my post about making this jam some years ago) but people should really try making this jam.It's dead easy, due to all the pectin in the apricots. Apricots, sugar and some time are all that is needed. No special skill - just keep stirring and stirring. Remove the apricot pits at some point (psssst - they taste delicious as well; don't just throw them out). Fill clean jars. Clean up.You see, most people will use Japanese apricots/梅/うめ/ume to make the familiar and delicious ume boshi (梅干し), the famous pickle often referred to as pickled plum, and often a dark red colour due to being flavoured and coloured with red shiso leaves.Been there, done that. Then again, many people will make ume shu (梅酒), or Japanese apricot brandy. Delicious, yes, it is, but I can only drink so much of it.But ume jam? There are countless ways to enjoy it. Spread some on some toast in the morning. Or pancakes. Or waffles! Mix some into your yogurt. Use some as a topping for vanilla ice cream. Mix with some other common kitchen items and make a barbecue sauce. Yum, yum, yum, yum, yum!No Japanese apricots? Poor you. But if you fly over this weekend, you'll still be able to find loads of them in stores. Don't dawdle. Hurry up.Now where's my recipe for pancakes...